Ingredients
PATTI VDRJ67A
4 chicken breast halves, boneless, skinless
2 slice cinnamon bread, cut into 1/4 cubes
1 medium tart apple, finely chopped
2 tbsp margarine or butter, melted
1/2 cup apple juice
1/4 tsp cornstarch
1/4 tsp cinnamon
Directions
Place chicken between 2 pieces of waxed paper. Pound chicken to 1/4"
thickness. Mix bread cubes and chopped apple. Place 1/4 cup bread
mixture on each chicken breast half. Roll chicken around bread
mixture; secure with toothpicks. Cover and grill the chicken 4-6"
from medium coals, turning after 10 minutes and brushing with
margarine, until done. Remove toothpicks. Mix apple juice, cornstarch
and cinnamon in 1 quart saucepan. Cook over medium heat until
slightly thickened. Spoon over chicken.
Servings: 4 servings
Chicken Stuffed With Cinnamon Bread ** Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Poultry
The History of Recipes
Historians have tracked the existence of recipes way back into the far past, certainly as far as pharonic Egypt, and maybe even further. In practice though, mostly, these old cookbooks were just very basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts is a collection of ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Progressing into The time of the romans 25BC a roman called Apicius assembled a collection of documents detailing recipes prepared by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient cooks made use of a wide range of herbs, including some that we all recognise such as bay, fennel and asafoetida. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from the holy land, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes was responsible for an eruption in books on cooking, the majority of which are now in academic collections. The introduction of television brings us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Chicken Stuffed With Cinnamon Bread __ recipe.
